Almond White Chocolate Cookies

Okay, okay... I caught some slack last week for not posting on Monday. Who knew?? BUT, I did post two recipes the week before, so that ought to have held you over. =)

I spent the majority of the weekend readying for Christmas: Christmas cards, Christmas baking, and Christmas gifting. At first, I wasn't going to do Christmas baking this year simply because I didn't want to be tempted by them. But then it snowed on my birthday, and all I wanted to do was be home baking. So then I thought, I'll just bake everyone's favorites and not go overboard with all the little "extras." But then I went to my favorite "mart"s and found the cutest packaging ever. So then I decided, Okay. I'll just do a little of the extras -- just because I can't resist all the coordinating packaging, and I'll hand them out at work. But then my list grew longer and longer and longer... and I'm right back to where I start each December.

In addition to my Christmas repertoire of candied pecans, peanut butter blossoms, Russian tea cakes, pretzel bites, and snicker doodles, I always like to try something new. I stumbled across today's offering while I was fingering through my sunflower recipe box. I decided to give it a whirl, and boy... am I glad I did. After sampling one, my best friend's husband said, "This is a real Christmas cookie." I didn't get a chance to ask him to elaborate on his enthusiasm, but being that I've had three (or four) of these for myself today, they must be pretty much worth it. (Okay... maybe it's been five.)

Almond White Chocolate Cookies

1 c. (2 sticks) butter, softened

1 1/2 c. sugar

2 eggs

1 1/2 t. pure almond extract

2 1/4 c. flour

1 t. baking soda

1/2 t. salt

1 bag (8-10 oz.) white chocolate chips

1 1/3 c. (6 oz.) slivered almonds

Preheat oven to 375 degrees.* Beat butter and sugar in large bowl with mixer on medium until light and fluffy. Add eggs and almond extract; beat until well blended. Mix flour, soda, and salt. Gradually beat into butter mixture until well blended. Stir in white chocolate chips and almonds. Drop by heaping tablespoonfuls 1-inch apart onto ungreased baking sheets.** Bake for 10 minutes or until edges are lightly browned. Remove from baking sheets. Cool on wire racks. Makes 72 cookies. (No clue how many calories; don't really want to know.)

*I baked my cookies at 350 degrees just because my oven (electric) has a tendency to run hot.

**I bake everything on parchment instead of greasing (or scrubbing, for that matter) my cookie sheets. I also always use my mini cookie scoop (more cookies to share, less guilt when eating). I baked my cookies for 11 minutes and then let them cool on the pans before removing them.